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The traditional ways of eating BUCHO in Japan Main dish Side dishes

The traditional
ways of
eating BUCHO in Japan

BUCHO Rice

You Will Need

1 Serving

  • 6g BUCHO
  • 140g steamed rice

Count down to BUCHO!

1.Top steamed rice with BUCHO.

0.Serve and

BUCHO Rice Ball

You Will Need

1 Serving

  • 4g BUCHO
  • 100g steamed rice

Count down to BUCHO!

1.Combine ingredients in a bowl, shape into a rice ball.

0.Serve and

BUCHO Rice Soup

You Will Need

1 Serving

  • 8g BUCHO
  • 100g steamed rice
  • 3.3 fl oz (100 ml) hot water or green tea

Count down to BUCHO!

1.Top rice with BUCHO, pour over hot water or green tea.
*Also delicious with umeboshi (dried plum).

0.Serve and

Main dish

German Potatoes with BUCHO

You Will Need

2 Servings

  • 10g BUCHO
  • 2 potatoes(about 200g)
  • 1/4 onion (about 50g)
  • 2 slices bacon(about 40g)
  • 1 tablespoon oil
  • a pinch of black pepper

Count down to BUCHO!

3.Cut the potato into 5 mm fan shapes, slice the onion thinly (5 mm), and cut the bacon into bite-size pieces.

2.Coat a heated frying pan with oil and sauté the potato.

1.When the potato is cooked, add the onion, bacon, BUCHO, and black pepper. Stir fry together.

0.Serve and

Sauteed Chicken and Spinach with BUCHO

You Will Need

2-3 Servings

  • 8g BUCHO
  • 250g chicken thighs
  • 200g spinach
  • 10g butter

Count down to BUCHO!

3.Cut the chicken into bite-size pieces and sauté in butter.

2.Chop the spinach into 5 cm pieces. When the chicken is browned, add the spinach to the pan and cook.

1.To finish, mix in BUCHO.

0.Serve and

Tasty Lemon Chicken with BUCHO

You Will Need

2 Servings

  • 10g BUCHO
  • 250g chicken thighs
  • 1 tablespoon oil
  • 1 teaspoon lemon juice

Count down to BUCHO!

3. Cut the chicken into bite-size pieces.Coat a heated frying pan with oil and cook the chicken on one side.

2. When the chicken is browned, flip over, place the lid on the frying pan, and steam-fry.

1. When the chicken is cooked, add BUCHO and lemon juice, stir to lightly coat the chicken.

0.Serve and

Roast Beef Carpaccio

You Will Need

2 Servings

  • 100g Roast Beef
  • 1/4 onion（about 50g）
  • 10g mizuna
    (Japanese mustard greens) leaves
  • [Dressing ingredients]
  • 8g BUCHO
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice

Count down to BUCHO!

3. Slice the onions and soak in water.

2. Cut the mizuna (Japanese mustard greens) leaves into bite-size pieces.

1. Arrange the roast beef slices, onion slices, and mizuna on a plate. Mix the dressing ingredients together and drizzle over the salad.

0.Serve and

Mochi Mugi Barley and BUCHO Mushroom Risotto

You Will Need

1 Serving

  • 8g BUCHO
  • 50g Mochi Mugi Barley
  • 1 slice bacon(about 20g)
  • 1/4 onion(about 50g)
  • 1/4 package shimeji mushrooms
    (about 25g)
  • 1/4 package king oyster mushrooms
    (about 25g)
  • 1 tablespoon milk
  • 5g powdered cheese
  • 1 tablespoon olive oil

Count down to BUCHO!

5. Boil the mochi mugi barley (about 8 min.) and strain.

4. Cut the onion into 1 cm cubes, cut off the lower root ends of shimeji mushroom stems, tear the shimeji mushrooms and king oyster mushrooms into bite-size pieces, and cut bacon into 1 cm wide slices.

3. Coat a heated frying pan with olive oil, add the onion, mushrooms, and bacon, and stir fry.

2. When the ingredients soften, add the boiled mochi mugi barley and milk and bring to a boil.

1. When all the ingredients are cooked through, add BUCHO and powdered cheese, mix together, and serve.

0.Serve and

BUCHO Spaghetti with Bacon Cabbage and Garlic

You Will Need

2 Servings

  • 27g BUCHO
  • 200g spaghetti
  • 150g green cabbage
  • 5 slices bacon(about 40g)
  • 1/2 clove garlic
  • 1 tablespoon olive oil

Count down to BUCHO!

4. Cook the spaghetti according to the instructions on the package and strain.

3. Cut the cabbage into bite-sized pieces and cut the bacon into 5 mm pieces.

2. Coat a heated frying pan with olive oil and sauté the finely chopped garlic until fragrant.

1. Stir-fry the cabbage and bacon. When cooked through, add BUCHO and the spaghetti. Mix together.

0.Serve and

Cod and Cheese Bake

You Will Need

1 Serving

  • 2g BUCHO
  • 1 piece cod(about 100g)
  • 1 sliced cheese(about 18g)
  • 1 teaspoon olive oil

Count down to BUCHO!

3. Salt(extra) both sides of the cod, let it rest for about 5 minutes, then wipe it dry.

2. Heat olive oil in a frying pan and cook both sides of the cod over low heat until cooked through.

1. Put BUCHO on the cod, then top with cheese. Place the lid on the frying pan, steam-bake until the cheese melts, and serve.

0.Serve and

Side dishes

Grilled Eggplant and Shimeji Mushrooms with BUCHO Olive Oil and Vinegar Dressing

You Will Need

2-3 Servings

  • 2 eggplants(about 160g)
  • 2/3 package shimeji mushrooms
    (about 70g)
  • 2 teaspoons oil
  • [Dressing ingredients]
  • 8g BUCHO
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • a pinch of black pepper

Count down to BUCHO!

3.Cut eggplants into 1 cm thick round slices. Cut off the lower root ends of the shimeji mushroom stems and tear them apart.

2.Coat a heated frying pan with olive oil, add the eggplants, shimeji mushrooms, and stir fry.

1.Meanwhile, combine the [Dressing] ingredients.Arrange the cooked eggplant and shimeji mushrooms on a plate, drizzle with dressing, and serve.

0.Serve and

BUCHO topped chilled tofu with sesame oil

You Will Need

1 Serving

  • 3g BUCHO
  • 1/4package silken (soft) tofu (about 75g)
  • 1 tablespoon sesame oil

Count down to BUCHO!

1.Top the tofu with BUCHO and drizzle with sesame oil.Serve.
*Also delicious topped with chopped green onions or other condiments.

0.Serve and

BUCHO Potato Salad

You Will Need

2 Servings

  • 10g BUCHO
  • 2 potatoes(about 200g)
  • 1/4 onion(about 50g)
  • 25 beans boiled edamame
    (green soybeans) (about 20g)
  • 2 tablespoons mayonnaise

Count down to BUCHO!

3.Cut the potatoes into bite-size pieces. Place in a microwave-safe bowl, cover loosely with a cling film, and microwave for about 5 minutes on 600 W setting. Mash the potatoes while still hot and set aside to cool slightly.
*Cooking time is only meant as a guide, as different toaster oven models cook at different efficiencies. Adjust cooking time accordingly.

2.Slice the onion thinly, briefly soak in water, then drain and squeeze out the excess water.

1.Mix all the ingredients together.

0.Serve and

Green Salad with BUCHO

You Will Need

2-3 Servings

  • 10g BUCHO
  • 50g mizuna
    (Japanese mustard greens) leaves
  • 1/4 tomato(about 50g)
  • 30g mesclun
  • 1 radish(about 10g)
  • 2 tablespoons olive oil

Count down to BUCHO!

2.Cut the mizuna (Japanese mustard greens) leaves into 5 cm pieces, cut the tomato into bite-size pieces, and slice the radish thinly.

1.Mix all the ingredients together.

0.Serve and

*Also delicious with lemon juice.

*Add purple cabbage, radicchio, and other vegetables for a colorful salad.

Mochi Mugi Barley and BUCHO Power Salad

You Will Need

2 Servings

  • 10g BUCHO
  • 10g mochi mugi barley
  • 2 chicken (tenderloins)(about 80g)
  • 2 green lettuce leaves(about 60g)
  • 1/2 avocado(about 100g)
  • 4 cherry tomatoes(about 60g)
  • 3 almonds
  • 1 tablespoon sake
  • 2 tablespoons Caesar salad dressing

Count down to BUCHO!

4.Boil the mochi mugi barley (about 20 min.) and strain.

3.Place the chicken in a microwave-safe dish and drizzle with sake. Cover with cling film and microwave for approx. 1½ minutes on 600 W setting. After the chicken has cooled slightly, pull it apart by hand.
*Cooking time is only meant as a guide, as different toaster oven models cook at different efficiencies. Adjust cooking time accordingly.

2.Cut the avocado into 1 cm cubes and cherry tomatoes into quarters. Tear the green lettuce into small pieces by hand and chop the almonds finely.

1.Mix all the ingredients together.

0.Serve and

Spinach with BUCHO Dressing

You Will Need

1 Serving

  • 3g BUCHO
  • 100g spinach
  • 1 teaspoon sesame seeds

Count down to BUCHO!

2.Blanch the spinach briefly in salted boiling water, then plunge it into cold water. Strain, squeeze out any excess moisture, and cut it into 5 cm pieces.

1.Dress with BUCHO and sesame seeds and serve.

0. Serve and

Carrot Shirishiri (Pan-Fried Carrot) with BUCHO

You Will Need

2 Servings

  • 6g BUCHO
  • 1 carrot(about 150g)
  • 35g canned tuna in oil
  • 1 tablespoon oil

Count down to BUCHO!

3.Julienne the carrot into fine strips.

2.Coat a heated frying pan with oil, add the carrot, and stir fry.

1.When the carrot is soft, add the drained tuna and BUCHO, mix together, and serve.

0.Serve and

Fresh Pickled Cucumber with BUCHO

You Will Need

2 Servings

  • 5g BUCHO
  • 1 cucumber(about 100g)

Count down to BUCHO!

2.Cut the cucumber into 2 mm wide slices.

1.Place the cucumber slices and BUCHO in a container with a lid. Press down on the lid and shake about 50 times.

0.Serve and

BUCHO Tomato Salad

You Will Need

2 Servings

  • 5g BUCHO
  • 1 tomato(about 200g)
  • 2 teaspoons sesame oil

Count down to BUCHO!

1.Chop the tomato into bite-size pieces, mix together with BUCHO and sesame oil.
*Also delicious with shiso (perilla) leaves.

0.Serve and

Pickled Bell pepper seasoned with BUCHO

You Will Need

2 Servings

  • 5g BUCHO
  • 2/3 bell pepper(about 100g)

Count down to BUCHO!

2.Remove the stem and seeds from the bell peppers and cut them into 2 mm thick slices perpendicular to the grain.

1.Place the bell pepper slices and BUCHO in a container with a lid. Press down on the lid and shake about 50 times.

0.Serve and

BUCHO Cabbage

You Will Need

2 Servings

  • 5g BUCHO
  • 1 cabbage leaf(about 50g)
  • 1 teaspoon sesame oil

Count down to BUCHO!

2.Cut the cabbage into bite-size pieces.

1.Place the cabbage, BUCHO, and sesame oil in a bowl, mix together well, and arrange in a bowl to serve.

0.Serve and

*Also delicious with sesame.

BUCHO Coleslaw

You Will Need

2 Servings

  • 7g BUCHO
  • 1/8 cabbage(about 120g)
  • 2 tablespoons canned corn(about 30g)
  • 1 tablespoon mayonnaise

Count down to BUCHO!

2.Julienne the cabbage into fine strips.

1.Mix all the ingredients together.

0.Serve and

*Also delicious julienned carrots and strips of ham.